WO2013108838A1

WO2013108838A1 - Method for producing carrot pectin

Info

Publication number: WO2013108838A1
Application number: PCT/JP2013/050806
Authority: WO
Inventors: 中村　彰宏; 戸邉　順子
Original assignee: 不二製油株式会社
Priority date: 2012-01-18
Filing date: 2013-01-17
Publication date: 2013-07-25
Also published as: BR112014017715A8; US20150017316A1; BR112014017715A2; JPWO2013108838A1

Abstract

Disclosed is a method for producing carrot pectin in which carrot is extracted under conditions of pH between 2 and 5, inclusive, in water less than 100°C in temperature. The carrot pectin obtained using this method exhibits excellent dispersion stability in protein over a broad pH range.

Description

Method for producing carrot pectin

The present invention relates to a method for producing carrot pectin. The present invention also relates to a dispersion stabilizer for acidic protein foods. Furthermore, this invention relates to an acidic protein foodstuff and its manufacturing method.

It is known that pectin extracted from root vegetables with hot water at 100 ° C. or higher under acidic conditions serves as a stabilizer for acidic protein foods (Patent Document 1).

Japanese Patent No. 3941772

When carrot is used as a raw material as a root vegetable, the carrot pectin extracted with hot water of 100 ° C. or higher exhibits sufficient dispersion stability for proteins only in a narrow range of pH 4.2 to 4.4. They found out. If the dispersion stability with respect to protein is shown only in a narrow pH range, foods to which carrot pectin can be applied are limited, which is not preferable. Then, it aims at providing the carrot pectin which shows the outstanding dispersion stability with respect to protein in a wide pH range.

The present inventors have found that carrot pectin extracted under a predetermined pH condition with water having a temperature of less than 100 ° C. exhibits excellent dispersion stability with respect to proteins in a wide pH range, thereby completing the present invention. It was.

That is, the present invention relates to a method for producing carrot pectin, in which carrot is extracted with water having a temperature of less than 100 ° C. under conditions of pH 2 or more and 5 or less. Carrot pectin obtained by this production method exhibits excellent dispersion stability for proteins in a wide pH range.

In the above production method, it is preferable to use carrot juice residue as a raw material. Carrot juice residue is produced in large quantities in the process of producing vegetable juice made from carrots on an industrial scale, and is usually treated as waste. By effectively utilizing the carrot juice residue, secondary effects such as reduction in vegetable juice production cost and environmental impact can be expected.

In the above production method, the temperature of the water to be extracted is preferably 60 ° C. or higher and 90 ° C. or lower. By extracting under these conditions, carrot pectin can be produced with good yield.

In the above production method, extraction is preferably performed under conditions of pH 2.5 or more and 4.5 or less. By extracting under these conditions, it is possible to produce carrot pectin that exhibits excellent dispersion stability for proteins in a wider pH range.

The present invention also relates to a dispersion stabilizer for acidic protein foods containing carrot pectin obtained by the above production method. It utilizes the excellent dispersion stability of carrot pectin obtained by the above production method with respect to protein.

The above dispersion stabilizer can disperse and stabilize proteins under conditions of pH 4 or more and 4.6 or less. It exhibits dispersion stability for proteins in a wider pH range than the dispersion stabilizers obtained by conventional methods.

The present invention further relates to a method for producing an acidic protein food to which the dispersion stabilizer is added and an acidic protein food to which the dispersion stabilizer is added.

The carrot pectin obtained by the production method of the present invention exhibits excellent dispersion stability for proteins in a wide pH range.

Hereinafter, although the form for implementing this invention is demonstrated more concretely, this invention is not limited to these.

[Method for producing carrot pectin]
The carrot used as a raw material may be the whole carrot root or a juice residue. The squeezed residue may be frozen or lyophilized. From the viewpoint of effective use of resources and from the viewpoint of ease of extraction work, it is preferable to use juice residue as a raw material.

The method for producing carrot pectin of the present invention comprises a step of extracting carrot with water at a temperature of less than 100 ° C. under conditions of pH 2 or more and 5 or less. By extracting under such conditions, carrot pectin exhibiting excellent dispersion stability for proteins in a wide pH range can be obtained. The pH is adjusted with mineral acids such as hydrochloric acid, sulfuric acid and phosphoric acid, organic acids such as citric acid, oxalic acid, tartaric acid and acetic acid, alkali metal such as sodium hydroxide and calcium hydroxide, and water of divalent cation. An oxide, an alkali metal, a divalent cation carbonate, a hydrogen carbonate, or the like can be used. Moreover, the yield of carrot pectin may be improved by adding a substance having a chelating function such as hexametaphosphoric acid, phytic acid or EDTA.

ニン Carrot and water are mixed, and the pH is adjusted with acid or alkali as necessary, followed by extraction. Or you may extract by mixing a carrot and a buffer solution. Although extraction time changes with extraction temperature etc., it is 30 minutes or more and 24 hours or less normally, More preferably, they are 1 hour or more and 3 hours or less. If the extraction time is short, the yield of carrot pectin tends to decrease, and if the extraction time is long, the production cost tends to increase.

The extraction temperature is not particularly limited as long as it is lower than 100 ° C, but it is preferably 60 ° C or higher and 90 ° C or lower in consideration of yield and hygiene. When the extraction temperature is low, the extraction time tends to be long, and when the extraction temperature is high, the dispersion stability of the carrot pectin obtained to the protein tends to decrease.

The extraction pH may be 2 or more and 5 or less, preferably 2.5 or more and 4.5 or less, and more preferably 2.5 or more and 4 or less. If the extraction pH is too low or too high, the dispersion stability of the carrot pectin obtained to the protein tends to decrease.

Preferred combinations of extraction temperature and pH for improving the dispersion stability of the obtained carrot pectin with respect to protein include 60 ° C. or higher and 90 ° C. or lower and pH 2.5 or higher and 4.5 or lower. Of 60 ° C. or more and 90 ° C. or less and pH 2.5 or more and 4 or less. Another preferable combination includes 60 ° C. or higher and 80 ° C. or lower and pH 2 or higher and 4.5 or lower, and another more preferable combination includes 60 ° C. or higher and 80 ° C. or lower and pH 2 or higher and 4 or lower.

The mixing ratio of carrot and water or buffer is not particularly limited, but from the viewpoint of ease of operation after extraction and yield, 5 to 50 weight of water or buffer with respect to 1 part by weight of carrot in terms of dry matter. The amount is preferably 10 to 30 parts by weight of water or a buffer solution with respect to 1 part by weight of carrot.

After extraction, the mixture is solid-liquid separated by a method such as centrifugation or filter press. Insoluble components are separated as a solid, while carrot pectin is contained in the water-soluble fraction.

The separated supernatant can be dried and used as it is, but the use of pectin is more valuable. As a method for purification, any method for separating and removing components other than pectin such as mixed pigment components, proteins, and ash can be used. Specifically, activated carbon, electrodialysis, ion exchange resin, hydrophobic resin, UF membrane, or a hydrophilic polar solvent such as ethanol or isopropanol can be used alone or in combination. Among them, an ethanol precipitation method that can purify carrot pectin by using the property of precipitating carrot pectin by adding ethanol is effective. The ethanol precipitation operation may be performed once, but it is preferably performed twice in order to increase the purity of carrot pectin. When the ethanol precipitation operation is performed twice, the second ethanol concentration is preferably higher than the first ethanol concentration. More specifically, for example, ethanol is added to the separated supernatant to precipitate carrot pectin. The amount of ethanol added is such that the final concentration in the system is 50 to 70% by weight, preferably 60% by weight. The precipitated pectin is subjected to solid-liquid separation by centrifugation or standing. The collected pectin is washed with water-containing ethanol. The water-containing ethanol used for washing is water-containing ethanol containing 70 to 90% by weight, preferably 80% by weight ethanol. After washing, solid-liquid separation is performed again by centrifugation or standing.

Finally, the carrot pectin collected by ethanol precipitation is dried.

[Dispersion stabilizer for acidic protein foods]
The dispersion stabilizer for acidic protein foods of the present invention contains carrot pectin obtained by the method for producing carrot pectin.

Acidic protein foods are acidic foods that contain animal and vegetable proteins, and drinks that use animal and vegetable proteins such as milk and soy milk, citrus juice or other juices, or organic acids or phosphorus such as citric acid and lactic acid. Acidic protein beverages made by adding inorganic acids such as acids, acidic milk beverages made from dairy products made acidic, iced ice cream and other frozen desserts containing fruit juice, acid frozen desserts such as frozen yogurt, pudding Includes acidified desserts and coffee drinks, fruit juices added to gelled foods such as bavaroa, coffee drinks, lactic acid bacteria drinks (including live bacteria and bactericidal types), fermented milk (solid or liquid), and other acid protein foods To do. Animal and vegetable proteins are milk, goat milk, skim milk, soy milk, powdered whole milk powder, skim milk powder, powdered soy milk, sweetened milk added with sugar, concentrated concentrated milk, minerals such as calcium, etc. , Refers to processed milk and fermented milk with enhanced vitamins and proteins derived therefrom. In addition, although fermented milk refers to the fermented milk fermented by adding the lactic acid bacteria starter after sterilizing the said animal and vegetable protein, it may be further pulverized or added with sugar or the like as desired.

The dispersion stabilizer refers to a substance having a function of allowing the protein to be uniformly dispersed without being precipitated in the food by being added to the acidic protein food.

The amount of the dispersion stabilizer added to the acidic protein food is not particularly limited, but is preferably 0.05 to 10% by weight, more preferably carrot pectin with respect to the final product in order to exhibit sufficient dispersion stability. Is added so as to contain 0.2 to 5% by weight.

The dispersion stabilizer for acidic protein food of the present invention can disperse and stabilize proteins in a wide pH range of pH 4 or more and 4.6 or less.

In addition to carrot pectin, the dispersion stabilizer for acidic protein foods of the present invention includes conventionally known stabilizers such as pectin derived from apple or citrus, water-soluble soybean polysaccharide, sodium carboxymethylcellulose, propylene glycol alginate, carrageenan In addition, microcrystalline cellulose, chitosan, organic acid salt, polymerized phosphate, emulsifier, heat-denatured protein, and the like may be contained, and thereby, the expansion of the pH range showing the dispersion stability to the protein can be achieved.

[Acid protein food and production method thereof]
The dispersion stabilizer is added to the acidic protein food of the present invention. Moreover, the manufacturing method of the acidic protein foodstuff of this invention is equipped with the process which the said dispersion stabilizer adds. By adding the above-mentioned dispersion stabilizer, it is possible to uniformly disperse the protein in the acidic protein food, thereby providing a good appearance and flavor and increasing the commercial value. it can.

The definition of acidic protein foods and the amount of dispersion stabilizer added to acidic protein foods are as described above.

Example 1: Extraction of carrot pectin with hot water at 80 ° C Carrot juice residue (hereinafter also referred to as carrot pulp) was lyophilized as a raw material, and carrots under hot water at 80 ° C and pH 2-6 Pectin was extracted. First, 95 parts by weight of water was added to 5 parts by weight of lyophilized carrot pulp, and the pH was adjusted to 2-6 using hydrochloric acid or an aqueous sodium hydroxide solution. After heating at 80 ° C. for 120 minutes, solid-liquid separation was performed by centrifugation (8000 rpm, 30 minutes) into an insoluble component and a water-soluble pectin-containing fraction. Pectin was precipitated by adding ethanol to the pectin-containing fraction to a final concentration of 60% by weight. The precipitated pectin was recovered by centrifugation (8000 rpm, 30 minutes). The recovered pectin was washed with 80% by weight of water-containing ethanol, and pectin was recovered again by centrifugation (8000 rpm, 30 minutes). The collected pectin was air-dried to obtain carrot pectin.

The water-soluble rate of carrot pectin was calculated by dividing the dry matter amount of the water-soluble pectin-containing fraction at the time of the first solid-liquid separation by the dry matter amount in the slurry before extraction. The yield was calculated by dividing the dry weight of the carrot pectin finally obtained by the dry weight of carrot pulp. The water-solubilization rate and yield under each condition are summarized in Table 1. The analytical values of the carrot pectin obtained are also summarized in Table 1. The total amount of sugar was calculated by the phenol-sulfuric acid method, the amount of reducing sugar was calculated by the Somogyi-Nelson method, the amount of uronic acid was calculated by the Blumenklantz method, and the amount of starch was calculated by the iodine colorimetric method. The degree of methyl esterification was calculated by the official method (titration method) of pectin. The crude protein was calculated by the Kjeldahl method, and the ash content was calculated by the ashing method.

As is clear from the results shown in Table 1, the extracted carrot pectin is mainly composed of carbohydrates, has a high galacturonic acid content of 45% or more, and has a methyl esterification degree of 60% or more and high methoxyl pectin. It was confirmed that there was.

Moreover, since the water solubilization rate is 57% or more and the yield is 20% or more, it was confirmed that carrot pectin can be extracted at a practical level.

Example 2: Extraction of carrot pectin with hot water at 60 ° C In the same manner as in Example 1, carrot pectin was extracted from carrot pulp. However, the extraction temperature was 60 ° C. Table 2 summarizes the water-solubilization rate, yield, and various analytical values under each condition.

Example 3: Extraction of carrot pectin with hot water at 90 ° C In the same manner as in Example 1, carrot pectin was extracted from carrot pulp. However, the extraction temperature was 90 ° C. Table 3 summarizes the water solubility, yield, and various analytical values under each condition. In addition, in extraction pH 2.0, the water-solubilization rate exceeded 72%, and the hydrolysis more than necessary of pectin was estimated.

Comparative Example 1: Extraction of carrot pectin with pressurized hot water at 100 ° C. or higher In the same manner as in Example 1, carrot pectin was extracted from carrot pulp. However, extraction temperature was 105 degreeC or 120 degreeC. Table 4 summarizes the water-solubilization rate, yield, and various analytical values under each condition.

Test Example 1: Dispersion Stabilization of Acidic Milk Beverage The dispersion stability of carrot pectin obtained in Examples 1 to 3 and Comparative Example 1 with respect to acidic protein foods was evaluated. The pH of the acidic milk beverage (non-fat milk solid content: 3.0%) was changed in the range of 3.8 to 4.8, and the precipitation rate when 0.2% by weight of carrot pectin was added was examined. When the precipitation rate is 2% or less, it is stable (○), when the precipitation rate is over 2% and 5% or less, it is metastable (△), and when the precipitation rate is over 5%, there is no stability (×). Tables 5 to 8 summarize the results. As comparative controls, water-soluble soybean polysaccharides (Fuji Oil Co., Ltd .; Soya Five-S-ZR100) and citrus pectin (San-Eigen F.F. Co., Ltd .; SM-666) was used.

The carrot pectin, water-soluble soybean polysaccharide and citrus pectin extracted at a temperature exceeding 100 ° C. did not show sufficient dispersion stability in an acidic milk beverage at pH 4.6. On the other hand, carrot pectin extracted under conditions of 60 ° C. or higher and lower than 100 ° C. and pH 2 or higher and 5 or lower showed dispersion stability with respect to acidic milk beverages in a wide range of pH 4.2 or higher and 4.6 or lower. Furthermore, the carrot pectin extracted under conditions of 60 ° C. or higher and lower than 100 ° C. and pH 2 or higher and 4 or lower showed dispersion stability with respect to acidic milk drinks in a wider range of pH 4 or higher and 4.6 or lower.

Claims

A method for producing carrot pectin, in which carrot is extracted with water at a temperature of less than 100 ° C. under conditions of pH 2 to 5.
The manufacturing method of Claim 1 which uses the squeezed residue of a carrot as a raw material.
The manufacturing method according to claim 1 or 2, wherein the temperature of the water to be extracted is 60 ° C or higher and 90 ° C or lower.
The production method according to any one of claims 1 to 3, wherein the extraction is performed under conditions of pH 2.5 to 4.5.
A dispersion stabilizer for acidic protein foods, comprising carrot pectin obtained by the production method according to any one of claims 1 to 4.
6. The dispersion stabilizer according to claim 5, wherein the protein can be dispersed and stabilized under conditions of pH 4 or more and 4.6 or less.
A method for producing an acidic protein food, wherein the dispersion stabilizer according to claim 5 or 6 is added.
An acidic protein food to which the dispersion stabilizer according to claim 5 or 6 is added.